Sourdough Discard Pizza Dough: Crafting Deliciousness from Waste
Sourdough discard pizza dough is a sustainable solution for using leftover sourdough starter, turning what would be waste into a flavorful pizza crust. The discard adds a tangy taste and natural leavening, resulting in a chewy, airy, and crispy crust.
Equipment
- Mixing Bowl: For combining the sourdough discard with other dough ingredients.
- Wooden Spoon or Dough Scraper: Useful for mixing and scraping down the sides of the bowl.
- Measuring Cups and Spoons: To accurately measure flour, water, and other ingredients.
- Bench Scraper: Helps with kneading and dividing the dough.
- Rolling Pin or Hands: For stretching or rolling out the dough to your desired thickness.
- Pizza Stone or Baking Sheet: Provides an even cooking surface for a crispy crust.
- Oven: Essential for baking the pizza at a high temperature.
- Parchment Paper: Optional, for easy transfer of the pizza dough to the oven and for easier cleanup.
- Pizza Cutter or Knife: For slicing the pizza into servings.
- Cooling Rack: To cool the pizza after baking, preventing the crust from getting soggy.
Ingredients
- Sourdough Discard: The portion of sourdough starter that is removed before feeding.
- Flour: Usually all-purpose flour or a combination of all-purpose and whole wheat flour.
- Water: To hydrate the dough and achieve the right consistency.
- Salt: For seasoning and enhancing flavor.
- Olive Oil: Adds richness and helps with dough elasticity.
- Optional Sweetener: A small amount of honey or sugar can be added to balance the flavors, though it's not always necessary.
- Optional Herbs and Spices: Such as garlic powder or dried oregano, for added flavor in the dough.
Instructions
- 1. Prepare the Discard:
- Ensure your sourdough discard is at room temperature. If it's been refrigerated, let it sit out for about 30 minutes before using.
- 2. Mix the Dough:
- In a large mixing bowl, combine the sourdough discard with flour, water, salt, and olive oil.Stir with a wooden spoon or dough scraper until the ingredients are well mixed and a rough dough begins to form.
- 3. Knead the Dough:
- Transfer the dough onto a lightly floured surface.Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook if preferred.
- 4. First Rise:
- Place the dough in a lightly oiled bowl, covering it with a damp cloth or plastic wrap.Allow the dough to rise at room temperature for 4 to 6 hours, or until it has doubled in size. For a more developed flavor, you can let it rise in the refrigerator for 12 to 24 hours.
- 5. Preheat the Oven
- Preheat your oven to 475°F to 500°F (245°C to 260°C). If using a pizza stone, place it in the oven to preheat as well.
- 6. Shape the Dough:
- Once the dough has risen, punch it down to release any air bubbles.Transfer it to a floured surface and divide it into two equal portions for medium-sized pizzas or keep it whole for a larger pizza.Roll or stretch the dough into your desired shape and thickness.
- 7. Add Toppings:
- Place the shaped dough onto a pizza peel, baking sheet, or parchment paper. Add your favorite toppings, such as sauce, cheese, vegetables, and meats.
- 8. Bake the Pizza:
- Slide the prepared pizza onto the preheated pizza stone or place the baking sheet in the oven.Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- 9. Cool and Serve:
- Remove the pizza from the oven and let it cool on a cooling rack for a few minutes to prevent the crust from becoming soggy.Slice and serve hot.
- Enjoy your delicious pizza made from sourdough discard dough!
Notes
Recipe Notes for Sourdough Discard Pizza Dough:
- Discard Freshness: The quality of your sourdough discard affects the dough. Use discard that has been recently fed for the best flavor and activity. Older discard may still work but could result in a tangier flavor and slower rise.
- Flour Types: While all-purpose flour works well, experimenting with a blend of all-purpose and whole wheat flour can add additional flavor and nutrition to the dough. You can also use bread flour for a chewier texture.
- Hydration Levels: Adjust the amount of water based on the consistency of your discard and desired dough texture. If the dough feels too sticky, gradually add more flour; if it’s too dry, add a little more water.
- Fermentation Time: For a more developed flavor, consider a longer, cold fermentation in the refrigerator. This slow rise enhances the dough’s tanginess and overall depth of flavor.
- Kneading: Proper kneading is crucial for a smooth, elastic dough. If using a stand mixer, knead the dough on medium speed until it’s smooth and pulls away from the sides of the bowl.
- Room Temperature Variations: Dough rises faster in warmer environments. If your kitchen is particularly warm, the dough might rise more quickly than the suggested time.
- Preheating: A hot oven and preheated pizza stone (if using) ensure a crispy crust. Allow the pizza stone to heat for at least 30 minutes before baking.
- Toppings: Be mindful of the toppings you use. Heavily loaded pizzas can affect baking time and dough texture. Less is often more for a balanced pizza.
- Storage: Unbaked dough can be refrigerated for up to 3 days or frozen for up to 3 months. If freezing, let it thaw in the refrigerator overnight before using.
- Troubleshooting: If the dough doesn’t rise as expected, check the activity of your discard. Ensure it was fed recently and is bubbly before using. For a faster rise, you can add a small amount of active dry yeast.